Make a weeks worth of healthy breakfasts at once. Once made and cooled, these can be individually wrapped in foil and frozen for a quick weekday breakfast or as a lunchbox treat.
Preheat the oven to 375°F. Line 12 cups of a muffin tin with paper liners.
Grate the zucchini on the large holes of a box grater. Transfer the zucchini to a fine-mesh sieve set over the sink and with your hands, squeeze the zucchini as dry as possible.
In a separate bowl, whisk together the oil, egg, and buttermilk. Gently fold the flour mixture into the liquid. Fold in the Cheddar, zucchini, and bell pepper.
Divide the batter among the muffin cups (this is easily done using a 1/4-cup ice cream scoop). Bake for 25 to 30 minutes or until a wooden pick inserted in the center of a muffin comes out dry. Cool in the tin on a wire rack.
Tip: To reheat, simply pop the still frozen wrapped muffin in a preheated 350°F oven for 10 to 15 minutes.
They sound great. Going to try them for Sunday brunch.
Tried to print this recipe, but found you site isn't print friendly. Can you remedy this, please. Love watching and using your products!
Thanks. A must-try! I sometimes struggle with breakfasts.
These are amazing! Started making them last year when I picked up the Heirloom Veg Cookbook. Love Love Love! I like to try all different vegetables in them!
Do you know the calorie count?